Apple pancakes with bacon and maple syrup

Method

1. For the apple butter; peel, core and quarter the apples and cook in cider until soft. Mash the apples with a potato masher, and push through a sieve.

2. Add brown sugar to sweeten the apples, and stir in the spices, lemon rind and juice. Cook over a low heat, until thick and dark brown - stirring frequently - about 40-50 minutes.

3. If you are not going use the apple butter within a week or 2, pour into hot sterilized jars, seal tightly and set aside. The butter can also be frozen.

4. For the apple pancakes; peel core and roughly chop the apple. Soften in a nut of butter until it loses its shape. Mash with a potato masher and leave to cool before combining with the apple butter, egg yolk, cinnamon and flour. Pour in the buttermilk, and whisk until it becomes a smooth paste; season and set aside.

5. Whip the egg whites until stiff, and fold into the pancake batter.

6. Heat a skillet or pancake pan with a teaspoon of oil. Drop spoonfuls of the batter onto the hot pan and cook, in batches, for 2-3 minutes on each side. Keep warm between the folds of a clean tea towel

7. Serve the pancakes with crisp-fried bacon rashers and a generous helping of maple syrup.